Chicken Liver Pâté (Great For Bánh Mì)

Step 1

Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.

Step 2

Put the livers into a glass container, pour milk until it covers all of the livers, and cover with a lid. Marinade the livers in milk overnight in the fridge.

Step 3

The day after, remove the livers from the fridge, transfer them into a strainer to remove the excess milk, and rest on the counter to get to room temperature (about 20 minutes before cooking).

Step 4

Place the ground pork in the food processor and grind until it’s minced.

Step 5

In a large saucepan over medium heat, add the vegetable oil and saute the onions for about two minutes or until fragrant, then add the garlic and saute for another one minute. Add the butter and stir until it melts.

Step 6

Add the chicken livers and ground pork in the saucepan and simmer for 2 minutes.

Step 7

Then, mix in the other ingredients into the saucepan and cook for about 7 minutes or until the liver’s temperature measures to about 160 °F and it feels firmer to the touch. The whole cooking time should not take longer than 15 minutes.

Step 8

Turn off heat and let the liver mixture come to room temperature for about 30 minutes.

Step 9

Once it’s cooled down, add everything into a food processor and chop until it’s smooth. Option to strain if you want a smoother texture.

Step 10

Transfer the pâté to containers and cling wrap over the top of the container to prevent the pâté from drying out. Chill in the fridge for at least 2 hours to let it form.

Step 11

Optional: line containers with cling wrap to prevent it from sticking after forming in the fridge. I like to use airtight containers with a lid so the pâté will stay fresh in the fridge. You also can add a top layer of clarified butter to further keep the pâté from molding.

Step 12

Transfer the pâté from the fridge and onto a serving container and eat immediately. Fresh pâté can be stored in the fridge for up to three to four days. You can also freeze untouched pâté too.